Prawn
Steamed sole with cucumber and shrimps
Steamed sole, crispy fried shrimps, and a brown butter sauce. A perfect light weekend dish.
Ingredients:
- 2 lemon sole fillets, skinless
- few tarragon sprigs
- 2 bay leaves
- � cucumber, thinly sliced into ribbons using a vegetable peeler
- 2 tbsp olive oil
- 30g/1oz unsalted butter
- 250g/9oz peeled brown shrimps
- 2 tbsp horseradish cream
- 2 tbsp cr�me fraiche
- 1 lemon, juice only
- 2 tbsp finely chopped fresh tarragon
- 10 brown shrimps, shell on
- 50g/1� oz plain flour
- vegetable oil, for deep-frying
- salt and freshly ground black pepper
Directions:
- Season the cucumber well with salt and set in a colander in the sink. Leave for 30 minutes, then rinse and mix with the oil and 1 tablespoon chopped tarragon.
- Lay the sole fillets in a steamer with the tarragon sprigs and bay leaf. Cover and steam for 4 minutes, or until cooked through.
- Melt the butter in a large frying pan over a medium heat. When the butter begins to go a nut-brown colour, add the shrimp, horseradish cream and cr�me fraiche. Cook for 2�3 minutes, then, season to taste with salt and pepper and add the lemon juice and the remaining chopped tarragon.
- Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
- In a large bowl, toss the shell-on brown shrimps with the flour and season well with salt and pepper. Fry the shrimps for 4�5 minutes, until golden and crisp.
- Serve the sole with the brown butter shrimps topped with the deep-fried shrimps and the cucumber on the side.